Recipe courtesy of La Casita Blanca
Bacalao Guisado (Codfish Stew)
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- Level: Intermediate
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 4 to 6 servings
Ingredients
Directions
- In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
- In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
- Garnish with cilantro. Serve with rice or cooked plantains, if desired.
- Serving suggestion: white rice or cooked plantains.
Cook’s Note
*Culantro can be found in specialty Latin markets. Recao or cilantro may also be used, but if these ingredients are substituted, double the amount called for.
